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WHEN FASHION AND FOOD GO X-TREME

Check out the latest styles and dishes from Bo Innovation.
WHEN FASHION AND FOOD GO X-TREME Check out the latest styles and dishes from Bo Innovation.

Art by Yayay de Castro, food photography by Maia Puyat

Last Madrid Fusion, a bevy of Michelin star chefs dropped by the Philippines to welcome the unveiling of this historical event. One of those chefs was Hong Kong based chef Alvin Leung, known for his characteristic cuisine: X-treme Chinese.

In a recent trip to Hong Kong, Style Bible paid a visit to Leung’s 3 Michelin Star restaurant Bo Innovation, and we weren’t let down. Turns out - X-treme Chinese is delicious! And gorgeous, too.

Here we have the 8 dishes from the Chef’s Menu – each a masterpiece – with 8 runway pieces to match.

1. SCALLOP

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Left: Armani Prive’s Spring 2015 Couture

Translation: Shanghainese “jolo,” woba, sugar snap peas, avocado, lemon

 

2. UMAMI

 

Right: Vitorino Campos’ Sao Paulo Spring 2015

Translation: Toro, “wok air” powder, mixed noodles

 

3. MOLECULAR

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Left: Gail Sorronda’s Australia Spring 2015

Translation: “Cha siu bao”

 

4. FOIE GRAS

 

Left: Acne Studios’ Spring 2015 Ready-to-Wear

Translation: “Mui choy” caramel ice cream, green apple

 

5. MAO TAI

 

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Right: Carla Zampatti’s Australia Spring 2015

Translation: Hawthorn, lemongrass, passion fruit

 

6. RED MULLET

 

Right: Viktor and Rolf’s Spring 2015 Couture

Translation: Yuzu, black bean, black garlic, mullet roe

 

7. LANGOUSTINE

 

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Right: Alberta Ferretti’s Spring 2015 Ready-to-Wear

 Translation: Black truffle, cauliflower risotto, salty duck egg sauce, pickled cauliflower, English mustard foam, duck jus

 

8. CITRUS

 

Right: Triya’s Sao Paulo Spring 2015

Translation: Dried mandarin peel chocolate fondant, yuzu ice cream, orange “lady fingers,” mandarin coulis

See more of our food and fashion juxtapositions here and here

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